Blog

You have certainly experienced it. You receive your favorite cappuccino in a cafe, and a perfect heart, rosette, or even a swan awaits you on the surface of the creamy foam. Latte art – the art of drawing with milk foam into coffee – fascinates almost every coffee enthusiast. At first glance, it looks like pure magic that only elite baristas can handle after years of practice. The truth, however, is that behind this visual experience lies clear physics, proper technique, and above all, patience, which you can master at home with a little practice.

Before you even think about more complex shapes, you must realize that latte art is not based on talent but on two fundamental pillars: a perfect espresso with thick crema and perfectly frothed milk. If the espresso is too watery, your drawing canvas will immediately fall apart. And if you froth the milk so that it resembles bath foam with large bubbles, you will create only unsightly white islands on the surface instead of a picture. Your goal is so-called micro-foam – a liquid that shines like liquid marshmallow foam and has no visible bubbles on the surface.

The first step to success is the frothing itself. Submerge the steam wand just below the surface of the cold milk in a stainless steel pitcher. The first phase (stretching) consists of gently introducing air, where you hear a characteristic “tearing paper” sound. When the volume of the milk increases by approximately one-third, submerge the wand a bit deeper and tilt the pitcher so that the milk begins to swirl wildly in a vortex (rolling). Through this swirling, you break down larger bubbles and combine the air with the liquid into a silky micro-foam. As soon as the pitcher begins to burn your hand (around 60–65 °C), stop the frothing.

Now comes the pouring itself, which has two phases. First, you must create a base – the canvas. Tilt the espresso cup at a 45-degree angle and, from a height of approximately 10 centimeters, slowly and in a circular motion begin pouring the milk into the deepest spot. This allows the milk to settle under the brown crema without breaking it. When the cup is approximately three-quarters full, bring the spout of the pitcher as close to the surface as possible and speed up the flow. It is at this moment that the white micro-foam begins to remain on the surface and form your first shape.

The best shape to start with is definitely a heart. When you bring the pitcher close to the surface and pour a white spot onto it, just hold the position until the circle inflates nicely. Finally, just gently lift the pitcher into the air and, with a thin stream of milk, cut through the circle in the middle moving forward. This will pull the circle and create an elegant heart shape. Do not be discouraged if your first attempts resemble spring onions, abstract art, or an alien. Every barista you admire today started exactly the same way and used dozens of liters of milk before drawing their first clear heart.

Latte art is great fun that will take your home coffee preparation to a whole new level. It just requires practice, the right rhythm, and a steady hand. If you would like to see how it’s done in practice or need advice on where you are going wrong with frothing, stop by our cafe. Our baristas will be happy to show you the right technique directly at the coffee machine or help you choose beans with the best crema for home practice. Come for inspiration; we have a freshly heated machine and would be happy to demonstrate some coffee magic live!